Here’s a pemmican recipe to try—and everything you need to know about the first-ever energy bar. Pemmican originated with Indigenous tribes in the Great Plains, Great Lakes, and Rocky Mountain regions ...

Freezing the meat for a short period can make it easier to slice thinly or pound flat if you're using ground meat. 3. Dry the Meat: Set your oven to 175°F and dry the meat for at least 8 hours.

Pemmican is a concentrated, high-energy, and high-protein snack food that will keep for many months if stored in a cool place. Pemmican is a Cree word that means “rendered fat.” ...

Slice the duck breast into thin, long strips along the grain. Rub both sides of the duck breast strips with the salt/sugar mix. If you have a food dehydrator, follow the instructions for making ...

1 pound ground elk meat. 3/4 cup dried cranberries. 1 packet jerky cure. 1 packet jerky regular seasoning. 1 tablespoon cayenne pepper. one Combine elk meat, cranberries, cure, seasoning and ...

Pemmican is something that always has had a mystical allure for me. It's a compact mix of deer meat, fat and berries — a trail bar, a food that native people used to make, something you ate when ...

Pemmican beef jerky enters Hall of Fame ...

To make pemmican I cut lean grass-fed beef steaks into thin strips, then slow dry them in the dehydrator. The meat is powdered in a blender and mixed with melted tallow and dried cherries, ...

In which Wendy tries out a recipe for the super-food of the native Americans: “I took a big, healthy, life sustaining bite of pemmican, and immediately discovered that I’m not ready for the ...

One of the most popular ways for early Minnesotans to preserve food, however, was to make pemmican – the food of the north. Making pemmican is a process that’s been nearly lost to history.